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Ingredients

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• 1 ounce dried porcini or cepe mushrooms
• 1 cup boiling water
• 1/4 cup olive oil
• 3 tablespoons butter, divided
• 1 1/2 cups diced yellow onion or a combination of chopped onions and shallots (I used 1 cup onion, 1/2 cup shallots)
• Coarse salt and freshly ground black pepper to taste
• 1 1/2 pounds mixed fresh mushrooms, any tough stems discarded and roughly chopped
• 1 teaspoon fresh thyme leaves (use half if dry)
• 1/4 cup Madeira, Marsala or sherry, or 1/2 cup white wine